Italian meringue buttercream is made by creating a sugar syrup which is used to cook whipped egg whites. Once all the syrup has been added continue to beat the mixture until the bowl has cooled to room temperature about 10 to 12 minutes.
Ingredients
- Italian Meringue Buttercream or lets call it IMBC for short is so wonderful it deserves a post all of its ownIts worlds apart from the standard buttercream made up of.
- People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet.
- 50g of egg white.
- To make Italian meringue buttercream you start with an Italian meringue that is whipped with butter to emulsify the mixture and form a smooth buttercream frosting as the name would suggest.
- Dissolve granulated sugar in water over medium heat in a medium saucepan.
- Be careful when cooking with sugar its.
- Italian meringue is one of 3 types of.
I love this Italian Meringue Buttercream recipe because it is light creamy and not as sweet as American ButtercreamSometimes all you need is a small batch of icing for your bakes but with a lot of big batch icing recipes you might be put off trying out something new because you just do not know what to do with the rest especially if you do not bake that often.
Place over a moderate heat and stir the mixture until it boils.
Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form.
Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency 3 to.
Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl beating until meringue is no longer steaming 2 to 3 minutes.
The cooking of a sugar solution to 240F and then pouring that hit syrup into the whipping meringue makes the most beautiful glossy stiff peaked meringue you will ever see.
For Italian or Swiss-style buttercream whisk molten sugar heated to the soft ball stage 112-116C234-240F into whisked egg whites.
Skim the surface and wash down the sugar crystals which form inside the pan with a brush dipped in cold water.
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The cooked sugar syrup results in a more stable and silky smooth buttercream.
When all the syrup has been mixed continue to whisk the meringue until it has cooled.
On this occasion I swirled it onto a Victoria Sandwich but its great piped onto cupcakesreally you MUST try it.
Heat the chocolate in the microwave stirring with a silicone spatula every 15 seconds until almost completely melted.
Increase heat to high and boil until syrup reaches 238 degrees f on candy thermometer.
When syrup reaches 238 degrees f reduce the mixer to the 3rd speed.
Meanwhile make the buttercream base.
Place the egg whites and sugar in large metal mixer bowl set over simmering water.
Preparation And Explanation
- Now increase the heat so that the syrup cooks rapidly. Steps to Make Italian Meringue Buttercream.
- Remove the chocolate from the microwave and continue stirring until fully melted. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Cover with clingfilm until ready to use. The meringue will collapse a little and the mixure may look like its curdled but keep whisking it until it forms a smooth fluffy buttercream.
- This creates a firm and glossy meringue which is easy to pipe and holds up well in warm weather. Use paste colour to colour the buttercream to the desired colour.
- Allow it to cool until it is no longer warm to the touch but is still fluid. Gradually whisk in the butter.
- Make sure your mixture is completely cooled to room temperature before adding the butter. Remove the bowl from the pan and attach to the mixer fitted with the whisk attachment.
Turn the mixer to high speed and whisk for about 10 minutes or until the meringue is stiff glossy and just lukewarm.
With the mixer running slowly drizzle the sugar syrup down the side of your mixing bowl.
100g of caster sugar.
Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.
3 egg whites the fresher the eggs the better 30gms Caster Sugar.
As with Swiss meringue buttercream its important to reach the correct temperature to make sure the eggs are cooked.
Allow to cool completely before using.
Continue beating on low speed until cool about 15 more minutes.
This will contain the disaster if an egg yolk breaks.
With the mixer at mediumhigh speed add the butter a few pieces at a time whisking until combined before adding more.
Pour 80ml water in a pan then add the sugar and glucose if using.
Separate room temperature egg whites into a bowl one at a time transferring each to the bowl of a stand mixer as you go.
Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.
Preheat the oven to 180Cfan 160C350Fgas mark 4.
Then add the salt and vanilla extract.
Because the hot syrup cooks the egg whites it results in a much more stable soft meringue that is ideal to use as a buttercream for decorating cakes and pastries to make crisp.
A further 150gms Caster or Granulated Sugar. Italian meringue differs from French classic meringue the recipe most home cooks will be familiar with because the sugar is first melted into a syrup before being added to the egg whites.
You may have heard that Italian Meringue Buttercream really is the best in terms of strength stability and of course overall taste.
Ive tried a few recipes in my time and this is the one Im sticking with.
Italian meringue differs from French classic meringue the recipe most home cooks will be familiar with because the sugar is first melted into a syrup before being added to the egg whites.
A further 150gms Caster or Granulated Sugar.
Remove the bowl from the pan and attach to the mixer fitted with the whisk attachment.
Make sure your mixture is completely cooled to room temperature before adding the butter.
Gradually whisk in the butter.
Allow it to cool until it is no longer warm to the touch but is still fluid.
Use paste colour to colour the buttercream to the desired colour.
This creates a firm and glossy meringue which is easy to pipe and holds up well in warm weather.
The meringue will collapse a little and the mixure may look like its curdled but keep whisking it until it forms a smooth fluffy buttercream.
Cover with clingfilm until ready to use.
Whisk constantly until the sugar melts and the mixture is very thin and warm.
Remove the chocolate from the microwave and continue stirring until fully melted.
Steps to Make Italian Meringue Buttercream.
Now increase the heat so that the syrup cooks rapidly.
Italian meringue is one of 3 types of.
Be careful when cooking with sugar its.
Dissolve granulated sugar in water over medium heat in a medium saucepan.
To make Italian meringue buttercream you start with an Italian meringue that is whipped with butter to emulsify the mixture and form a smooth buttercream frosting as the name would suggest.
50g of egg white.
People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet.
Italian Meringue Buttercream or lets call it IMBC for short is so wonderful it deserves a post all of its ownIts worlds apart from the standard buttercream made up of.